Creamy Salsa Chicken Dip

I made dish appetizer for my school staff’s end of the year party. I was in the grocery store when I saw some split chicken breasts on amazing sale, knew that one of my teachers loved chicken dips, and knew I had to make a new dip then.  I love that with this recipe, you can add a few things to change things up: more heat, more cheese, more ranch, less chicken, or more pico!

As you can see, Nick definitely appreciated the thought behind the dip for him!

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Happy Summer!
Ingredients
  • 3 cups chicken, cooked and shredded (see note below)
  • 1 block of cream cheese, cubed
  • 3 cups shredded cheese, (such as mozzarella and cheddar), divided 
  • 2 cup of salsa or pico de gallo
  • 1 cup of ranch
  • Small container of pico de gallo (store bought or homemade)
Instructions

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(note: I started with my chicken in the crock pot covered with a jar of salsa. Cooked it overnight and shredded it the next day  (or about 8 hours on low.)
In a crock pot, combine cooked chicken, 2 cups shredded cheese, cream cheese, ranch, and 2 cups salsa.

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Heat and stir until all cheese is melted through.
Before serving, top with additional cup of cheese and allow to melt.  Just before serving, add extra pico on the top.
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Serve warm with tortilla chips.

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